Preparation

Preheat oven to 250°F. Mix first 6 ingredients in large bowl to blend. Whisk buttermilk, pumpkin, eggs and melted butter in medium bowl until well blended. Add to dry ingredients and whisk until smooth.

Melt 1 tablespoon butter in large nonstick skillet over medium heat. Working in batches, drop batter by 1/4 cupfuls into skillet. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 1/2 minutes. Turn pancakes over. Cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet; place in oven to keep warm up to 20 minutes. Repeat with remaining batter, adding more butter to skillet as necessary for each batch.

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Reviews

Excellent. Avoiding
wheat, I used white
spelt flour. Also
used powdered
buttermilk (mixed
with the dry
ingredients). Water
substituted for the
buttermilk volume in
the liquids. The
batter was just a
tad thin, but the
pancakes (many!)
were delicious. I
like the simplicity
of just clove.

I have made these many many times since 1996-- it's always one of my most requested breakfasts. The pumpkin makes the pancakes very moist w/out needing a ton of butter in the batter (and I vary the amount of butter depending on how tight my pants are feeling, and they are good w/out any added butter in the mix!)
Sometimes I turn these into Pumpkin Souffle pancakes by separating the eggs, whipping the whites and folding them in to the batter, and that makes them fluffier.

Yum! I doubled the recipe, using half whole wheat pastry flour. The cloves were a tad bit strong for me, maybe I shouldn't have quite doubled them. We had no syrup, but the flavor and sweetness of these pancakes required none, just a bit of butter and they were heavenly!

These pancakes were
excellent; the
family loved them. I
added
some finely chopped
toasted pecans that
were on hand; they
added a nice crunch.
Used 1 c. AP flour
and 1c. white whole
wheat flour and
texture was still
light.
Not a big fan of
cloves so made some
adjustments to the
spices - used
vanilla,cinnamon and
nutmeg and reduced
the cloves. Served
with sauteed apple
slices and maple
syrup. They could
have used a dollop
of
whipped cream on top
for color.

These are fabulous! To make them a little healthier, I used 1/2 c ap flour and 1 1/2 c white whole wheat flour and canola oil instead of the butter. I used fresh pumpkin instead of canned and the flavor really shone through. My husband said these should be our everyday pancake recipe!

Pretty good but I needed to make these changes: Reduced cloves to 1/4 tsp. Added 1 1/2 tsp cinnamon, 3/4 tsp nutmeg, and 1 tsp vanilla. I needed to use a little extra buttermilk to thin the batter. Also, I spread pancakes on the thinner side as the batter was fairly dense and needed sufficient time to cook thoroughly. Also, I think that whipped cream on top and maybe diced fruit better compliments the pumpkin flavor than serving with maple syrup, which seemed to compete with the pumpkin flavor.

I made the batter according to the recipe, tasted it before cooking, and made the following adjustments (in agreement with some of the reviewers here): doubled, yes, doubled the sugar, and added fresh ground nutmeg and cinnamon in addition to the cloves. Really tasty. Makes plenty for four; I was cooking for two, and next time I'll cut the recipe by half, though it was nice to have the leftover cakes cold with cream cheese...

These are the best pumpkin pancakes I've ever had! And I've had quite a few...
I took suggestions of others and added 1 tsp of cinnamon, 1/2 tsp of nutmeg and 1 tsp of vanilla. I also used probably closer to a cup of the pumpkin.
I didn't have buttermilk, so I substituted milk and lemon juice. 2 Tbs lemon juice and then enough milk to make 2 cups and then scooped out 1/3 of cup.
Enjoy!

Awesome, awesome
recipe. Cut down on
the sugar, didn't
feel it was
necessary, and
didn't miss it at
all. Didn't use all
the butter for
cooking, either,
that felt
unnecessary too, and
they sure turned out
great without it.
They burn very
easily, though, so
keep your heat low!

I loved this recipe! Like some others, I went for a little less clove and added some other spices (ginger, cinnamon, and nutmeg, I think), and I also added walnuts. So good!! I'm making them for brunch with friends tomorrow-can't wait!

These were very tasty and easy to make! The thing I will change next time is play with the seasonings - I decided I didn't care as much for pure clove. I'm a clove/cinnamon/vanilla/nutmeg kind of girl, so I'll make some adjustments. This recipe easily allows for adjustments, though, so I'll be making again! They are also nice thick pancakes, which I also really like.

Very good--my son wanted pumpkin pancakes after his preschool teacher made them and this recipe fit the bill. Makes a lot of pancakes, so probably won't do it again unless we have company. Didn't have cloves, so just used 1.5 tsp pumpkin pie spice. Yummy!

My daughter exclaimed, "Mommy, these are so good - are you sure Aunt Jemima didn't make them?" I cut the cloves in half, and added more spices like other reviewers suggested. Since we ate them with syrup, I also cut down on the sugar. Didn't have buttermilk on hand, but mixed together lemon juice and milk instead, which worked fine.

DELICIOUS! Loved these pancakes! I added a little cinnamon, vanilla,and almond syrup to enhance the flavor, but they were excellent! Served with whipped cream on top, a la pumpkin pie. Not overwhelmingly pumpkin flavored- just the right balance. Will definitely be making these again next weekend!

I love the flavor of these but the texture is to moist. I will try using less pumpkin to see if this makes them fluffier. I prefer a fluffy pancake vs. one that is flat and dense. I know my baking soda and powder are fresh, so I am going to hope I need to use less pumpkin. I too added some extra spices.

Thought this could be a little sweeter. Used an egg substitute for my daughter with an egg allergy might have made a bit of a difference in outcome. Used the extra spices that were suggested. My family loved it.

This recipe is delicious! I have made it almost everyweekend for my husband over the past 6 weeks. You must follow the advice from other reviews by adding 1/2 teaspoon of both nutmeg and cinnamon to the batter. When these are added, this is one of my favorite fall breakfasts!!